Yellow Thai Curry Paste Recipe
Yellow Thai curry paste is an essential, aromatic base for creating rich, flavorful Thai curries. This authentic recipe incorporates lemongrass, galangal, garlic, kaffir lime leaves, and a mix of spices that combine to offer a unique, fragrant blend. You can use this curry paste for marinating chicken, lamb, or fish, or as a base for soups and curries. It’s an indispensable part of Thai cuisine that brings an explosion of flavors to your dishes. Plus, this homemade paste can be stored for up to 6 months in the freezer for easy access whenever you’re ready to cook.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Lemongrass (cut into pieces) | 5 stalks |
| Galangal (or ginger) (peeled) | 1 piece |
| Onion (peeled and chopped) | 1 medium |
| Dried red chilies (soaked for 15 minutes) | 4 dried chilies |
| Kaffir lime leaves (or basil leaves) | 1 stem |
| Garlic cloves (peeled) | 6 cloves |
| Coriander seeds | 1 tbsp |
| Cumin seeds | 1 tsp |
| Whole black peppercorns | 1/4 tsp |
| Turmeric powder | 1/4 tsp |
Preparation Time:
- 15 minutes
Cooking Time:
- 0 minutes (no cooking required)
Instructions:
-
Soak the Dried Chilies: Begin by soaking the dried red chilies in hot water for about 10β15 minutes. Once softened, drain the water and set them aside.
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Toast the Spices: In a dry frying pan, toast the coriander seeds, cumin seeds, and black peppercorns for about 2 minutes, or until they release their aroma. Turn off the heat and let the spices cool.
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Prepare the Paste: In a blender or food processor, combine the soaked red chilies, toasted spices, lemongrass, galangal, garlic, kaffir lime leaves (or basil), and a pinch of salt. Add a little bit of water to help blend everything smoothly. Be careful not to add too much waterβthe paste should remain thick and aromatic.
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Blend until Smooth: Blend all the ingredients into a smooth paste. You may need to scrape down the sides of the blender or add just a few teaspoons of water to ensure everything blends evenly.
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Store or Use Immediately: You can use the curry paste immediately in your favorite Thai curry or store it for future use. This paste can be refrigerated for up to a week or frozen for up to six months.
Tips:
- If you can’t find galangal, you can substitute it with fresh ginger, though galangal offers a more distinctive flavor.
- Adjust the number of dried chilies based on your preferred spice level.
- This curry paste is perfect for making a variety of dishes like Yellow Thai Chicken Curry, or as a marinade for meats and seafood.
Enjoy the delightful aroma and rich flavor of homemade Yellow Thai Curry Paste in your Thai cooking!
